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Prosciutto And Ricotta Stuffed Chicken Breasts

Web20.Chickens's picture
  Part skim ricotta cheese 2⁄3 Cup (10.67 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Chopped prosciutto 3 Tablespoon
  Chopped chives 3 Tablespoon
  Dried oregano 1 1⁄2 Teaspoon
  Ground pepper To Taste
  Boneless chicken breast halves 8

1. Preheat oven to 400°F. Lightly oil a shallow 2-quart baking dish. In a small bowl, combine ricotta, Parmesan, prosciutto, chives, parsley, oregano, and pepper. Blend well. Use your fingers to loosen skin from chicken breasts. Insert prosciutto-cheese filling under skin, then use your fingers to smooth skin around filling and chicken, tucking breasts under to form rounded dome shapes. Place breasts close together in baking dish. Drizzle with olive oil.
2. Bake, uncovered, 10 minutes. Reduce oven temperature to 375° and bake until chicken skin is golden and meat is white throughout, about 25 minutes longer. Baste once with pan juices during cooking.
3. Serve hot or at room temperature, cutting each breast half crosswise into 3 slices.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 158 Calories from Fat 41

% Daily Value*

Total Fat 5 g7.1%

Saturated Fat 2.2 g11%

Trans Fat 0 g

Cholesterol 63.1 mg21%

Sodium 245.3 mg10.2%

Total Carbohydrates 2 g0.7%

Dietary Fiber 0.58 g2.3%

Sugars 0.2 g

Protein 25 g50.3%

Vitamin A 8.5% Vitamin C 8%

Calcium 12.9% Iron 7.1%

*Based on a 2000 Calorie diet


Prosciutto And Ricotta Stuffed Chicken Breasts Recipe